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When I first made this barbecue sauce, we fell head-over-heels for it. Bright and tangy with just the right hint of sweetness, it quickly became a staple — we drizzle it on salmon, pile it on nachos and even use it to dress up salads.
Barbecue sauce is one of my husband’s enduring obsessions. We used to buy it by the gallon, but making it at home is far more economical and, frankly, tastier. At the rate we were going, we’d have ended up old, broke, and living in a house overflowing with sauce and shoes — so homemade was a very good idea.
The recipe is a blend of The Neely’s sauce and a version I found among Mother Lovett’s recipes. While exploring her collection I discovered a barbeque sauce recipe — and a few surprising old-fashioned shortcuts, like using runny tomato soup as a base for “spaghetti sauce,” which may cause a few gasps for those who take their tomato sauce seriously. Rest assured, my own family spaghetti sauce is heartier than a can of soup.
This barbecue sauce is simple to make and mostly hands-off once the ingredients are combined. Bring everything to a boil, reduce to a simmer, and let it cook uncovered while you go about other tasks. It needs only an occasional stir. If you’ve got a busy kitchen, it’s an easy recipe to work into your routine.
Homemade Barbecue Sauce
Adapted from The Neely’s
- 2 cups ketchup
- 1 cup water
- 1/2 cup apple cider vinegar
- 5 tablespoons light brown sugar
- 4 tablespoons granulated sugar
- 1/2 tablespoon molasses
- 1 teaspoon freshly ground black pepper
- 1/2 tablespoon onion powder
- 1/2 tablespoon ground mustard
- 1 tablespoon lemon juice
- 1 tablespoon Worcestershire sauce
Combine all ingredients in a saucepan and bring to a boil. Reduce the heat to a low simmer and cook uncovered for about 2 hours, stirring occasionally. The sauce will thicken and reduce slightly as it cooks. Taste and adjust seasoning if needed — a touch more vinegar for brightness, sugar for sweetness, or a pinch of salt if desired.
Make a batch today and see how you like it. It keeps well in the refrigerator for several weeks and is great on everything from grilled meats to roasted vegetables. Tell me what you think — your feedback always makes me happy.